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Fi-Loy
I’ve been looking for a good book on the topic. I’d like to know more about how the ingredients and techniques affect the structure to get a softer ice cream with less cream
p0rkchopxpress
Hello, My Name is Ice Cream by Dana Cree does go into the science and it’s easy to understand.
3 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
I’ve been looking for a good book on the topic. I’d like to know more about how the ingredients and techniques affect the structure to get a softer ice cream with less cream
Hello, My Name is Ice Cream by Dana Cree does go into the science and it’s easy to understand.